Eggs with Lettice

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Scald some Cabbage-lettice in fair Water, squeeze them well, then slice them, and toss them up in a Sauce-pan, with a Piece of Butter, season them with Pepper, Salt, and a little Nutmeg. Let them stew half an Hour, chop them well together, when they are enough, lay them in your Dish, and fry some Eggs nicely in Butter, and lay on them. Garnish with Seville Orange.